1
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Li K, Wang J, Zhao P, Julian McClements D, Liu X, Liu F. Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties. Food Chem 2024; 441:138292. [PMID: 38183717 DOI: 10.1016/j.foodchem.2023.138292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 12/20/2023] [Accepted: 12/25/2023] [Indexed: 01/08/2024]
Abstract
Goat whey protein (GWP) has a rich amino acid profile and good techno-functional attributes but still has limited functional performance for certain applications. This study introduces an innovative ultrasound-assisted Maillard reaction to enhance GWP's functional properties by conjugating it with either gum Arabic (GA) or citrus pectin (CP). Sonication accelerated the Maillard reaction, and the glycosylation of GWP was significantly enhanced after optimization of the conjugation conditions. Gel electrophoresis examination verified the creation of GWP-polysaccharide conjugates, while scanning electron microscopy analysis revealed structural modifications caused by polysaccharide grafting and sonication. The use of ultrasound in the Maillard reaction notably enhanced the solubility, foaming capacity, and emulsifying attributes of the GWPs. Among the conjugates, the GWP-GA ones exhibited the best functional properties. Our findings suggest that this approach can notably improve the functional attributes of GWPs, thus broadening their potential uses in the food sector and beyond.
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Affiliation(s)
- Kun Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jiangyue Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Pengfei Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | | | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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2
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Wang XP, Wang CF, Zhao XQ, Ma MJ, Li ZH, Jiang H, Zhang XN, Yuan CZ. Comparison of milk protein concentrate, micellar casein, and whey protein isolate in loading astaxanthin after the treatment of ultrasound-assisted pH shifting. J Dairy Sci 2024; 107:141-154. [PMID: 37690728 DOI: 10.3168/jds.2023-23691] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Accepted: 08/08/2023] [Indexed: 09/12/2023]
Abstract
Milk proteins can be used as encapsulation walls to increase the bioavailability of active compounds because they can bind hydrophobic, hydrophilic, and charged compounds. The objective of this study was to investigate the effects of astaxanthin (ASTA) encapsulation and the functional properties of milk protein and ASTA nanocomposites by an ultrasound-assisted pH-shifting treatment of different milk proteins, including milk protein concentrate (MPC), micellar casein (MCC), and whey protein isolate (WPI). The ultrasound-assisted pH-shifting treatment of milk protein helped to improve the encapsulation rate of ASTA. Therein, MCC showed great improvement of encapsulating ASTA after co-treatment with the raised encapsulated rate of 5.11%, followed by WPI and MPC. Furthermore, the nanocomposites of ASTA with milk protein exhibit improved bioavailability, antioxidant capacity, and storage stability. By comparison, MCC-encapsulated ASTA has the best storage stability, followed by MPC, and WPI-encapsulated ASTA has the least stability over a 28-d storage period. The results of intrinsic fluorescence and surface hydrophobicity showed that milk protein underwent fluorescence quenching after binding to ASTA, which was due to the hydrophobic sites of the protein being occupied by ASTA. In general, the nanocomposites of milk protein and ASTA fabricated by using an ultrasound-assisted pH-shifting treatment have the potential to be better nano-delivery systems for ASTA in functional foods, especially MCC, which showed excellent performance in encapsulation after treatment technique.
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Affiliation(s)
- X P Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - C F Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China.
| | - X Q Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - M J Ma
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Z H Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - H Jiang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - X N Zhang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - C Z Yuan
- Department of Obstetrics and Gynecology, Qilu Hospital of Shandong University, Ji'nan, 250012, China.
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3
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Lima Nascimento LG, Odelli D, Fernandes de Carvalho A, Martins E, Delaplace G, Peres de Sá Peixoto Júnior P, Nogueira Silva NF, Casanova F. Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? Foods 2023; 12:2385. [PMID: 37372596 DOI: 10.3390/foods12122385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/26/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.
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Affiliation(s)
- Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | - Davide Odelli
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | | | - Evandro Martins
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | - Guillaume Delaplace
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | | | | | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
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4
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Seo CW, Oh NS. Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate. Food Sci Anim Resour 2023; 43:540-551. [PMID: 37181216 PMCID: PMC10172817 DOI: 10.5851/kosfa.2023.e16] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/02/2023] [Accepted: 04/03/2023] [Indexed: 05/16/2023] Open
Abstract
Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in higher acidity than that in the control sample due to the lactic acid produced by LAB. Three aroma compounds, acetaldehyde, diacetyl, and acetoin, were detected in all sour cream samples. All sour creams showed shear-thinning behavior (n=0.41-0.50), and the addition of MPC led to an increase in the rheological parameters (ηa,50, K, G', and G″). In particular, sour cream with 3% MPC showed the best elastic property owing to the interaction between denatured whey protein and caseins. In addition, these protein interactions resulted in the formation of a gel network, which enhanced the water-holding capacity and improved the whey separation. These findings revealed that MPC can be used as a supplementary protein to improve the rheological and physicochemical characteristics of sour cream.
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Affiliation(s)
- Chan Won Seo
- R&D Center, Seoul Dairy
Cooperative, Ansan 15407, Korea
- Department of Food Science and
Biotechnology, Dongguk University, Goyang 10326, Korea
| | - Nam Su Oh
- Department of Food and Biotechnology,
Korea University, Sejong 30019, Korea
- Corresponding author: Nam Su
Oh, Department of Food and Biotechnology, Korea University, Sejong 30019, Korea,
Tel: +82-44-860-1434, E-mail:
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5
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Aksoy Z, Ersus S. The comparative studies on the physicochemical properties of mung bean protein isolate–polysaccharide conjugates prepared by ultrasonic or controlled heating treatment. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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6
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Hu G, Huang X, Ma J, Ma L, Ma M, Li S. Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment. Food Res Int 2023; 165:112174. [PMID: 36869442 DOI: 10.1016/j.foodres.2022.112174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 11/09/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Ovalbumin (OVA) is a model protein with extensive research on structure and function, however, the application of OVA in food processing is limited due to its low gelation properties. In this study, thermally-induced highly transparent and elastic hydrogels from OVA pretreated by succinylation combined with pH-shifting method were reported. Transmission electron microscope (TEM) and free sulfhydryl groups determination revealed that the pretreatment induced the stretching of the protein structure and promoted the formation of preliminary aggregates. Further heating the pretreated OVA suspension resulted in a homogeneous and macroporous gel network with thin connecting walls. Such homogeneous gel network structures may be related to the effective modulation of the thermal aggregation efficiency of proteins by succinylation and the high level of protein unfolding by pH-shifting treatments, which synergistically allowed for more active sites to be created during heating to facilitate intermolecular interactions, including hydrogen bonding and hydrophobic interactions. Notably, the method resulted in a 507.14% increase in elasticity, a 60.74% increase in water holding capacity of the OVA hydrogels compared to the native OVA hydrogels without pretreatment. Also, the hydrogels were transparent with 73.11% light transmittance. In conclusion, succinylation and pH-shifting combined treatment could be an effective method for the preparation of OVA hydrogels with superior gelation properties.
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Affiliation(s)
- Gan Hu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
| | - Xinyue Huang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Jiaxuan Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Lulu Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China.
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Shugang Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
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7
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Dudi K, Khatkar SK. Development of highly soluble and functional buffalo milk protein concentrate 60 by modifying ionic environment and characterisation thereof. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Kuldeep Dudi
- By‐products Utilization Lab, Department of Dairy Technology, College of Dairy Science and Technology Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) Ludhiana Punjab India
| | - Sunil Kumar Khatkar
- By‐products Utilization Lab, Department of Dairy Technology, College of Dairy Science and Technology Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) Ludhiana Punjab India
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8
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Effect of hydration time on milk protein concentrate (MPC85) solubility and the renneting properties of skim milk fortified with the MPC85. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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9
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Physico-chemical and functional properties of milk protein concentrates obtained using a two-stage decalcification approach. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Sun Y, Yu X, Hussain M, Li X, Liu L, Liu Y, Ma S, Kouame KJEP, Li C, Leng Y, Jiang S. Influence of milk fat globule membrane and milk protein concentrate treated by ultrasound on the structural and emulsifying stability of mimicking human fat emulsions. ULTRASONICS SONOCHEMISTRY 2022; 82:105881. [PMID: 34942471 PMCID: PMC8799607 DOI: 10.1016/j.ultsonch.2021.105881] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/13/2021] [Accepted: 12/15/2021] [Indexed: 06/06/2023]
Abstract
The primary objective of the present study was to investigate the effectiveness of ultrasonic treatment time on the particle size, molecular weight, microstructure and solubility of milk fat globule membrane (rich in phospholipid, MPL) and milk protein concentrate (MPC). The mimicking human fat emulsions were prepared using modified proteins and compound vegetable oil and the structural, emulsifying properties and encapsulation efficiency of emulsions were evaluated. After ultrasonic treatment, the cavitation caused particle size decreased and structure change of both MPL and MPC, resulting in the enhancement of protein solubility. While, there was no significant change in molecular weight. Modified proteins by ultrasonic may cause a reduction in particle size and an improvement in emulsifying stability and encapsulation efficiency of emulsions. The optimal ultrasonic time to improve functional properties of MPL emulsion and MPC emulsion were 3 min and 6 min, respectively. The emulsifying stability of MPL emulsion was superior to MPC emulsion, which indicated that MPL is more suitable as membrane material to simulate human fat. Therefore, the obtained results can provide basis for quality control of infant formula.
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Affiliation(s)
- Yue Sun
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xiaoxue Yu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Muhammad Hussain
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Lu Liu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Yibo Liu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Shuaiyi Ma
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Kouadio Jean Eric-Parfait Kouame
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Chunmei Li
- Heilongjiang Institute of Green Food Science, 150028 Harbin, China
| | - Youbin Leng
- Heilongjiang Feihe Dairy Co., Ltd., 100015 Beijing, China
| | - Shilong Jiang
- Heilongjiang Feihe Dairy Co., Ltd., 100015 Beijing, China
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11
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Zheng Y, Chang Y, Luo B, Teng H, Chen L. Molecular structure modification of ovalbumin through controlled glycosylation with dextran for its emulsibility improvement. Int J Biol Macromol 2022; 194:1-8. [PMID: 34826451 DOI: 10.1016/j.ijbiomac.2021.11.130] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 11/16/2021] [Accepted: 11/18/2021] [Indexed: 01/01/2023]
Abstract
Ovalbumin (OVA) is a high nutritious protein, but the poor emulsibility limited its application. The present study glycosylated OVA with dextran (Dex) by controlled wetheating (60-90 °C for 3 h). Temperature was an inductive factor for glycosylation degree (DG and browning intensity), and higher temperature could accelerate the reaction. Variations in molecular structure of OVA were analyzed by SDS-PAGE, FTIR, fluorescence spectroscopy and UV spectroscopy, which verified successes in the generation of glycoconjugate with more flexible structure. Emulsifying activity index (EAI) and emulsion stability index (ESI) for the emulsion of OVA-Dex glycoconjugates were significantly enhanced with the increasing of glycosylation temperature. Moreover, confocal laser scanning results revealed that the emulsion exhibited smaller size and more uniform distribution, and slower transmission profiles were checked by LUMiSizer centrifugal analysis as well, confirming the emulsibility improvement of OVA. Thus, controlled glycosylation reaction is an available method to improve the emulsifying properties of OVA.
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Affiliation(s)
- Yimei Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yu Chang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Biying Luo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Lei Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
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12
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Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106694] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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13
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Cui Q, Sun Y, Cheng J, Guo M. Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate. Food Chem 2021; 366:130711. [PMID: 34343947 DOI: 10.1016/j.foodchem.2021.130711] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/20/2021] [Accepted: 07/25/2021] [Indexed: 01/11/2023]
Abstract
Food protein and peptides are generally considered a source of dietary antioxidants. The antioxidant activity and peptide profiles of four extensive hydrolysates of milk protein concentrate (MPC) were examined using the two-step enzymatic method. The hydrolysis combinations were Alcalase-Flavourzyme (AE), Alcalase-ProteAXH (AH), Alcalase-Protamex (AX) and Alcalase-Protease A 2SD (AD). The results showed that highest degree of hydrolysis corresponded to the AE sample (20.41%). High-efficiency gel-filtration chromatography results indicated that the relative proportions of extensive hydrolysates with molecular weights < 3 kDa were 99.89%, 99.57%, 99.93%, and 99.89% for AX, AE, AD and AH, respectively. The hydrolysates of the MPC exhibited increased radical-scavenging capacity, as evidenced through an analysis with 1,1-diphenyl-2-pycryl-hydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiazo-line-6-sulfonic acid) diammonium salt (ABTS), reducing power and hydroxyl-radical scavenging activity testing. The main bioactive peptides were identified through EASY-nLC-orbitrap MS/MS and bioinformatics. The study may provide useful information regarding the antioxidant properties of extensive hydrolysates of MPC.
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Affiliation(s)
- Qiang Cui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mingruo Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405, United States.
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14
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Khalesi M, FitzGerald RJ. Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence. Crit Rev Food Sci Nutr 2021; 62:6973-6989. [PMID: 33856251 DOI: 10.1080/10408398.2021.1908955] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Milk protein concentrates (MPCs), which are produced from skim milk following a series of manufacturing steps including pasteurization, membrane filtration, evaporation and spray drying, represent a relatively new category of dairy ingredients. MPC powders mainly comprise caseins and whey proteins in the same ratio of occurrence as in milk. While bovine MPCs have applications as an ingredient in several protein enriched food products, technofunctional concerns, e.g., reduced solubility and emulsification properties, especially after long-term storage, limit their widespread and consistent utilization in many food products. Changes in the surface and internal structure of MPC powder particles during manufacture and storage occur via casein-casein and casein-whey protein interactions and also via the formation of casein crosslinks in the presence of calcium ions which are associated with diminishment of MPCs functional properties. The aggregation of micellar caseins as a result of these interactions has been considered as the main cause of insolubility in MPCs. In addition, the occurrence of lactose-protein interactions as a result of the promotion of the Maillard reaction mainly during storage of MPC may lead to greater insolubility. This review focuses on the solubility of MPC with an emphasis on understanding the factors involved in its insolubility along with approaches which may be employed to overcome MPC insolubility. Several strategies have been developed based on manipulation of the manufacturing process, along with composition, physical, chemical and enzymatic modifications to overcome MPC insolubility. Despite many advances, dairy ingredient manufacturers are still investigating technical solutions to resolve the insolubility issues associated with the large-scale manufacture of MPC.
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15
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Price TR, Baskaran SA, Moncada KL, Minamoto Y, Klemashevich C, Jayuraman A, Sucholdoski JS, Tedeschi LO, Steiner JM, Pillai SD, Walzem RL. Whole and Isolated Protein Fractions Differentially Affect Gastrointestinal Integrity Markers in C57Bl/6 Mice Fed Diets with a Moderate-Fat Content. Nutrients 2021; 13:nu13041251. [PMID: 33920187 PMCID: PMC8069602 DOI: 10.3390/nu13041251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 04/07/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
Various proteins or protein fractions reportedly positively affect gastrointestinal integrity and inflammation in diets providing >45% energy as fat. This study tested whether benefits were seen in diets providing 30% of energy as fat. Purified diets (PD) with isolated soy protein (ISP), dried whole milk powder (DWMP), milk fat globule membrane (MFGM), or milk protein concentrate (MPC) as protein sources were fed to C57BL/6J mice (n = 15/diet group) for 13 weeks. MFGM-fed mice were heaviest (p < 0.005) but remained within breeder norms. Growth rates and gut motility were similar for all PD-fed mice. FITC-dextran assessed gut permeability was lowest in DWMP and MFGM (p = 0.054); overall, plasma endotoxin and unprovoked circulating cytokines indicated a non-inflammatory state for all PD-fed mice. Despite differences in cecal butyrate and intestinal gene expression, all PDs supported gastrointestinal health. Whole milk provided more positive effects compared to its fractions. However, ISP-fed mice showed a >370%, (p < 0.006) increase in colonic myeloperoxidase activity indicative of tissue neutrophil infiltration. Surprisingly, FITC-dextran and endotoxin outcomes were many folds better in PD-fed mice than mice (strain, vendor, age and sex matched) fed a “chow-type” nutritionally adequate non-PD. Additional variables within a diet’s matrix appear to affect routine indicators or gastrointestinal health.
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Affiliation(s)
- Tara R. Price
- Department of Nutrition, Texas A&M University, College Station, TX 77843, USA;
| | - Sangeetha A. Baskaran
- Department of Poultry Science, Texas A&M University, College Station, TX 77843, USA; (S.A.B.); (K.L.M.)
| | - Kristin L. Moncada
- Department of Poultry Science, Texas A&M University, College Station, TX 77843, USA; (S.A.B.); (K.L.M.)
| | - Yasushi Minamoto
- Gastrointestinal Laboratory, Dept. Small Animal Clinical Sciences, College of Veterinary Medicine and Biomedical Sciences, Texas A&M University, College Station, TX 77843, USA; (Y.M.); (J.S.S.); (J.M.S.)
| | - Cory Klemashevich
- Department of Chemical Engineering, Texas A&M University, College Station, TX 77843, USA; (C.K.); (A.J.)
| | - Arul Jayuraman
- Department of Chemical Engineering, Texas A&M University, College Station, TX 77843, USA; (C.K.); (A.J.)
| | - Jan S. Sucholdoski
- Gastrointestinal Laboratory, Dept. Small Animal Clinical Sciences, College of Veterinary Medicine and Biomedical Sciences, Texas A&M University, College Station, TX 77843, USA; (Y.M.); (J.S.S.); (J.M.S.)
| | - Luis O. Tedeschi
- Department of Animal Science, Texas A&M University, College Station, TX 77843, USA;
- Graduate Faculty of Nutrition, Texas A&M University, College Station, TX 77843, USA;
| | - Jörg M. Steiner
- Gastrointestinal Laboratory, Dept. Small Animal Clinical Sciences, College of Veterinary Medicine and Biomedical Sciences, Texas A&M University, College Station, TX 77843, USA; (Y.M.); (J.S.S.); (J.M.S.)
| | - Suresh D. Pillai
- Graduate Faculty of Nutrition, Texas A&M University, College Station, TX 77843, USA;
- Department of Food Science and Technology, Texas A&M University, College Station, TX 77843, USA
| | - Rosemary L. Walzem
- Department of Poultry Science, Texas A&M University, College Station, TX 77843, USA; (S.A.B.); (K.L.M.)
- Graduate Faculty of Nutrition, Texas A&M University, College Station, TX 77843, USA;
- Correspondence:
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16
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Yoon AK, Singha P, Rizvi SS. Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110244] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Suárez-Estrella D, Bresciani A, Iametti S, Marengo M, Pagani MA, Marti A. Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:635-641. [PMID: 33068217 DOI: 10.1007/s11130-020-00864-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/12/2020] [Indexed: 05/20/2023]
Abstract
This study aims at understanding the relation among sprouting time (from 12 up to 72 h), changes in protein and starch components, and flour functionality in quinoa. Changes related to the activity of sprouting-related proteases were observed after 48 h of sprouting in all protein fractions. Progressive proteolysis resulted in relevant modification in the organization of quinoa storage proteins, with a concomitant increase in the availability of physiologically relevant metals such as copper and zinc. Changes in the protein profile upon sprouting resulted in improved foam stability, but in impaired foaming capacity. The increased levels of amylolytic enzymes upon sprouting also made starch less prompt to gelatinize upon heating. Consequently, starch re-association in a more ordered structure upon cooling was less effective, resulting in low setback viscosity. The nature and the intensity of these modifications suggest various possibilities as for using flour from sprouted quinoa as an ingredient in the formulation of baked products.
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Affiliation(s)
- Diego Suárez-Estrella
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
- Grupo de Investigación en Quimiometría y QSAR, Facultad de Ciencia y Tecnología, Universidad del Azuay, Av. 24 de Mayo 7-77 y Hernán Malo, Cuenca, Ecuador
| | - Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy.
| | - Mauro Marengo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
- Department of Drug Science and Technology, Università degli Studi di Torino, Via Pietro Giuria, 9, 10125, Turin, Italy
| | - Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy.
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18
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Akdeniz V, Akalın AS. Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivation. Crit Rev Food Sci Nutr 2020; 62:889-904. [DOI: 10.1080/10408398.2020.1830027] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Vildan Akdeniz
- Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Turkey
| | - Ayşe Sibel Akalın
- Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Turkey
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19
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Zhang J, Liu D, Liu Y, Yu Y, Hemar Y, Regenstein JM, Zhou P. Effects of particle size and aging of milk protein concentrate on the biophysical properties of an intermediate-moisture model food system. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100698] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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20
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Villa C, Costa J, Oliveira MBP, Mafra I. Cow's milk allergens: Screening gene markers for the detection of milk ingredients in complex meat products. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106823] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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21
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Wu S, Fitzpatrick J, Cronin K, Miao S. Effect of sodium carbonate on the rehydration of milk protein isolate powder. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105305] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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Liu Y, Wang D, Wang J, Yang Y, Zhang L, Li J, Wang S. Functional properties and structural characteristics of phosphorylated pea protein isolate. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14391] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Yanhong Liu
- Key Laboratory of Food Nutrition and Safety Tianjin University of Science and TechnologyMinistry of Education Tianjin300457China
- Tianjin Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin300457China
- School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin300457China
| | - Dezhen Wang
- Key Laboratory of Food Nutrition and Safety Tianjin University of Science and TechnologyMinistry of Education Tianjin300457China
- Tianjin Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin300457China
- School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin300457China
| | - Jiahao Wang
- Key Laboratory of Food Nutrition and Safety Tianjin University of Science and TechnologyMinistry of Education Tianjin300457China
- Tianjin Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin300457China
- School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin300457China
| | - Yang Yang
- Key Laboratory of Food Nutrition and Safety Tianjin University of Science and TechnologyMinistry of Education Tianjin300457China
- Tianjin Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin300457China
- School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin300457China
| | - Lingling Zhang
- Key Laboratory of Food Nutrition and Safety Tianjin University of Science and TechnologyMinistry of Education Tianjin300457China
- Tianjin Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin300457China
- School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin300457China
| | - Jia Li
- Key Laboratory of Food Nutrition and Safety Tianjin University of Science and TechnologyMinistry of Education Tianjin300457China
- Tianjin Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin300457China
- School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin300457China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety Tianjin University of Science and TechnologyMinistry of Education Tianjin300457China
- Tianjin Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin300457China
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23
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Chen W, Ma X, Wang W, Lv R, Guo M, Ding T, Ye X, Miao S, Liu D. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.030] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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24
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Chen W, Lv R, Wang W, Ma X, Muhammad AI, Guo M, Ye X, Liu D. Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4801-4807. [PMID: 30977143 DOI: 10.1002/jsfa.9735] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 04/07/2019] [Accepted: 04/08/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The functional properties of whey protein isolate (WPI) are sensitive to pH, ionic strength, and temperature. This prevents its application in various food systems and processing technologies. The conjugation of proteins with polysaccharides via the Maillard reaction is an efficient method to improve the functionality of proteins. The purpose of this work was to conjugate gum acacia (GA) with WPI via the dry-heating Maillard reaction and to investigate the effect of reaction time on the physicochemical and functional properties of WPI-GA conjugates. RESULTS Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high-performance size exclusion chromatography confirmed the formation of higher molecular weight conjugates. The degrees of glycation for WPI-GA conjugates incubated for 1, 3, 5, and 7 days were 28.14%, 44.98%, 49.50%, and 51.20%, respectively. The glycation reaction reduced the surface hydrophobicity and fluorescence intensity of WPI significantly (P < 0.05). Functional properties of the conjugates, such as solubility, stability against heat-induced insolubility, and emulsion properties were all superior to the control WPI. However, a reaction time longer than a day resulted in a high degree of browning and decreased the functionality of the conjugate significantly (P < 0.05). CONCLUSION The results indicated that conjugation of WPI with GA can be a promising way to enhance its functional properties. However, the reaction time suitable for producing conjugates with superior functional properties was not necessarily the highest glycation degree that could be reached. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Weijun Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Ruiling Lv
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University Kano, Kano, Nigeria
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
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25
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Zhu Y, Bhandari B, Pang Z, Liu X, Prakash S. Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.042] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates. Food Chem 2019; 272:539-548. [DOI: 10.1016/j.foodchem.2018.08.094] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 08/20/2018] [Accepted: 08/21/2018] [Indexed: 11/20/2022]
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27
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Effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid microcapsules. Food Chem 2018; 269:327-334. [DOI: 10.1016/j.foodchem.2018.07.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 07/02/2018] [Accepted: 07/02/2018] [Indexed: 11/20/2022]
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28
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Babu KS, Amamcharla JK. Application of front-face fluorescence spectroscopy as a tool for monitoring changes in milk protein concentrate powders during storage. J Dairy Sci 2018; 101:10844-10859. [PMID: 30316594 DOI: 10.3168/jds.2018-14885] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Accepted: 08/28/2018] [Indexed: 11/19/2022]
Abstract
This study investigated the feasibility of front-face fluorescence spectroscopy (FFFS) to predict the solubility index and relative dissolution index (RDI) of milk protein concentrate (MPC) powders during storage. Twenty MPC powders with varying protein contents from 4 different commercial manufacturers were used in this study. The MPC powders were stored at 2 temperatures (25 and 40°C) for 0, 1, 2, 4, 8, and 12 wk. The front-face fluorescence spectra of tryptophan and Maillard products were recorded and analyzed with chemometrics to predict solubility of MPC powders. The similarity maps showed clear discrimination of the MPC samples stored at 25 and 40°C. Partial least squares regression models were developed using the fluorescence spectra of tryptophan and Maillard products to predict the solubility index and RDI measurements of MPC powders, and the prediction models were validated using an independent test set. Coefficients of determination (R2) of 0.76, 0.84, and 0.68 were obtained between fluorescence spectra (tryptophan emission, Maillard emission, and Maillard excitation, respectively) and solubility index. The R2 values for the RDI predictions were 0.58 and 0.60 for the data set of tryptophan emission and Maillard emission, respectively. The ratio of prediction error to standard deviation was >2 for Maillard emission fluorescence spectra and solubility index measurements, indicating good practical utility of the partial least squares regression prediction models. The results indicated that the solubility and dissolution behavior of MPC powders were related to their protein content and storage conditions that could be measured using FFFS. Hence, FFFS can be used as a rapid nondestructive analytical technique to predict the solubility and dissolution characteristics of MPC powders.
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Affiliation(s)
- K S Babu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan 66506
| | - J K Amamcharla
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan 66506.
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29
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Addition of proline-rich whey peptides during dehydration increases solubility of rehydrated milk protein concentrates. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallate. Food Chem 2018; 274:234-241. [PMID: 30372932 DOI: 10.1016/j.foodchem.2018.08.106] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 08/22/2018] [Accepted: 08/23/2018] [Indexed: 01/05/2023]
Abstract
Effect of pH-shifting on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallate were investigated. Circular dichroism spectra showed that pH-shifting induced the decrease in α-helix content by 12.18% and β-sheet content by 3.24%, but β-turn and random coil content increased by 4.26% and 5.91%, respectively. Increase of fluorescence intensity and red-shift of maximum emission wavelength indicated the structural unfolding and exposure of tyrosine. The treatment also significantly increased the surface hydrophobicity, disulfide bonds content, solubility, emulsifying activity and emulsion stability of whey protein isolate at P < 0.05 level. Fluorescence quenching analysis revealed that treated whey protein isolate have a stronger binding affinity to (-)-epigallocatechin-3-gallate, resulting a better protection against the degradation of (-)-epigallocatechin-3-gallate and its antioxidant activity. This study confirmed that pH-shifting treatment can improve functional properties of whey protein isolate and its potential as a protective carrier for polyphones.
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31
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Babu KS, Siliveru K, Amamcharla J, Vadlani PV, Ambrose RK. Influence of protein content and storage temperature on the particle morphology and flowability characteristics of milk protein concentrate powders. J Dairy Sci 2018; 101:7013-7026. [DOI: 10.3168/jds.2018-14405] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Accepted: 04/04/2018] [Indexed: 11/19/2022]
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32
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Carter B, Patel H, Barbano DM, Drake M. The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates. J Dairy Sci 2018; 101:3900-3909. [DOI: 10.3168/jds.2017-13780] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2017] [Accepted: 11/16/2017] [Indexed: 11/19/2022]
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33
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Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration. Food Res Int 2017; 102:409-418. [DOI: 10.1016/j.foodres.2017.07.058] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 07/23/2017] [Accepted: 07/26/2017] [Indexed: 11/21/2022]
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34
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Paniwnyk L. Applications of ultrasound in processing of liquid foods: A review. ULTRASONICS SONOCHEMISTRY 2017; 38:794-806. [PMID: 28082012 DOI: 10.1016/j.ultsonch.2016.12.025] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 12/15/2016] [Accepted: 12/18/2016] [Indexed: 06/06/2023]
Abstract
Ultrasonic processing of a variety of liquids, drinks and beverages has generated much interest with published literature papers increasing within this area in recent years. Benefits include enhanced emulsification with improved homogenization and fat globule size reduction being recorded. In dairy systems increased creaming rates are observed on sonication in a process known as fractionation. Whilst fruit juices exhibit retention or enhancement of quality parameters whilst increasing levels of bioactive compounds. Sterilization of liquids is a large feature of ultrasonic treatment with microbial activity of a range of fruit juices being monitored over time as increased stability and reduced spoilage is observed. Progress has also been made towards scale up of ultrasonic processes with several examples of batch and continuous processes being studied with reduced processing times and temperatures being quoted as a result of ultrasonic treatment. This short review covers the effect of sonication on liquids and beverages with a specific focus towards dairy and fruit juices and covers emulsification, fractionation, sterilization and some pilot scale initiatives.
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Affiliation(s)
- L Paniwnyk
- Coventry University, School of Life Sciences, Faculty of Health and Life Sciences, Priory Street, Coventry CV1 5FB, UK. http://www.coventry.ac.uk
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35
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Milk protein concentrates: opportunities and challenges. Journal of Food Science and Technology 2017; 54:3010-3024. [PMID: 28974785 DOI: 10.1007/s13197-017-2796-0] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2017] [Accepted: 08/10/2017] [Indexed: 10/19/2022]
Abstract
Poor solubility of milk protein concentrates (MPCs) is a key deterrent factor in their wider applications in the food industry as compared to other protein-rich dried products such as casein, caseinates and whey protein concentrates and isolates. Apart from the processing factors, the protein content of a MPC also decides its solubility. Solubility is a pre-requisite property of MPCs on which its other functional properties are majorly depended. Further, there is a confusion about the term MPC itself in the literature. An attempt has been made to describe MPC and provide an understanding on the manufacture of MPCs. Further, mechanisms of insolubility, factors affecting solubility of MPCs and an insight into the recently evolved strategies for overcoming the challenges related to their poor heat stability and solubility have been reviewed. Potential applications of MPC to be utilized as a novel ingredient in food industry are also outlined.
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36
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Effect of milk protein concentrate (MPC80) quality on susceptibility to fouling during thermal processing. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.063] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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